Restaurant DNA
Plating and finishing
The last 30 seconds add aroma, colour, texture and contrast: fresh herbs, a drizzle of fat, acid, crunch and a clean plate.
Finishing touches
Many aromas are volatile and fade with long cooking, so restaurants add them at the end: fresh herbs, citrus zest or juice, a finishing tadka, garam masala, a swirl of cream or ghee, toasted nuts or seeds, fried onions.
Plating principles
Plates are warmed for hot food and chilled for cold. Food is arranged with height and contrast in colour and texture, and portions are placed with space around them. Rims are wiped clean. Sauces go under or beside crisp food so it stays crisp.
- Warm plates (about 60–70 °C) keep food hot
- Odd numbers of items often look more natural
- Contrast: creamy with crisp, rich with sharp, warm with cool
- Wipe drips with a clean damp cloth
Indian restaurant finishing
A curry may be finished with a swirl of cream, a few drops of ghee, julienned ginger, green chilli and coriander leaves; dal with a fresh tadka poured over just before serving; biryani with fried onions and mint.
Bring it home
- Warm plates in a low oven or with hot water.
- Keep a small bowl of chopped herbs and lemon wedges ready to finish.
- Pour a final tadka over dal at the table for aroma and sizzle.
- Serve crisp food on top or beside sauces, not under them.
Related techniques
These lessons describe widely used professional practice. They are not any restaurant’s proprietary recipes or methods.